My wife comes home with this from grocery store

CarlWayne · 02-02-2013, 11:04 AM

ImageUploadedByTapatalk1359824601.825080.jpg

Damn I love that woman but....

Never cooked one of these....

ImageUploadedByTapatalk1359824651.122348.jpg

What do you guys recommend?

deguerre · 02-02-2013, 11:07 AM

Joke, right?

CarlWayne · 02-02-2013, 11:12 AM

Quote:

Originally Posted by deguerre

Joke, right?

Completely serious. Always wanted to smoke a pork butt but never have. Want to smoke it at 250 for however long. What is the internal target temp to look for?

BruceB · 02-02-2013, 11:15 AM

Carl..anywhere from 190 to 205, but don't worry much about internal temp. When you can grab the bone and it slides right out, it's done, it'll occur somewhere in that temp range.

CarlWayne · 02-02-2013, 11:16 AM

Quote:

Originally Posted by BruceB

Carl..anywhere from 190 to 205, but don't worry much about internal temp. When you can grab the bone and it slides right out, it's done, it'll occur somewhere in that temp range.

Thank you. I really appreciate that. Isn't there a ratio of lbs to hours that will give an idea on length?

Crazy Harry · 02-02-2013, 11:17 AM

Pulled pork? then temp will be somewhere around 200, use the probe test for final test. should slide in with no resistance

jptx · 02-02-2013, 11:18 AM

That's a great wife! Take the butt to around 195-205. A good way to tell when it's done is you can pull the bone out easily.

What was the price per lb on the ribs? The price looks insanely cheap!

CarlWayne · 02-02-2013, 11:19 AM

1.97 she's going back this afternoon and possibly tomorrow. She said limit 2 per person. Thanks for your help guys.

hogzgonewild · 02-02-2013, 11:20 AM

Most likely you are looking between8-9 hours. But like others said, go with the temp, not the time.

BruceB · 02-02-2013, 11:22 AM

Conventional thinking is 1.5 to 2 hours per pound, looks like you got one a little over 7lb, my guess it will take about 10 hours at 250. If you want to speed that up, when it gets to 165-170 internal temp, you can wrap it in foil with a little apple juice.

If you don't want to wrap it, it will hit what is called the "stall" around 155-170 and it will sit there for a couple hours or so, don't worry about that it's completely normal, that's when all the magic is happening inside the meat, the fat is rendering. It will eventually come out of it and the temps will begin to climb again.

DubfromGA · 02-02-2013, 11:44 AM

Pulled pork is awesome and easy.

Keep a close watch on that grill temp. I like to cook butts at 225...never above 250.

I've had great luck with Bad Byron's Butt Rub, too. I coat it on as heavy as possible. The stuff seals in the juice nicely.

Once you've taken your butt off the grill, try wrapping it in aluminum foil and letting it rest for an hour. It's amazing how doing this redistributes the juice before pulling it.

Shiner Bock is amoung my favorites, too.

Well done by your wife.

Bludawg · 02-02-2013, 12:12 PM

Keeper!!!! 300 deg about 50 min LB YMMV at that temp you avoid a Stall. When the bone wiggles loose it's done. I say let the Butt be all it can be Salt & if you must pepper.
You will get plenty of bark.

Johnny_Crunch · 02-02-2013, 12:13 PM

Nice! HEB has spares for $.177 this week

Smokin Patriots · 02-02-2013, 12:27 PM

Nice! I need to teach my wife to do that!

Dirtbuddy · 02-02-2013, 12:39 PM

Can i give you my wifeys email address to pass onto your wife?

02-02-2013, 11:04 AM	#1
CarlWayne Take a breath! Join Date: 10-24-11 Location: Granbury, Texas Downloads: 0 Uploads: 0	My wife comes home with this from grocery store ImageUploadedByTapatalk1359824601.825080.jpg Damn I love that woman but.... Never cooked one of these.... ImageUploadedByTapatalk1359824651.122348.jpg What do you guys recommend? __________________ My real name is Clint. Weber Kettle 22.5. UDS. Working on another UDS.

02-02-2013, 11:07 AM	#2
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL Downloads: 0 Uploads: 0	Joke, right? __________________ Guerry >^..^< Weber 22 1/2" OTS "Dirty Girl", Weber Performer/Cajun Bandit "Cajun Queen", GOSM "Bubba Q", Maverick et73, RED Thermapen, One Cameron Stove Top "Lazy Girl".It burns sawdust... Avatar by Northwest BBQ!!! If you really care about this place, you'll show some respect for it. Seven Zero notches on my spatula. Join_Us_In_The_Throwdowns_Forum!

02-02-2013, 11:15 AM	#4
BruceB Full Fledged Farker Join Date: 12-09-04 Location: Utica, MI Downloads: 0 Uploads: 0	Carl..anywhere from 190 to 205, but don't worry much about internal temp. When you can grab the bone and it slides right out, it's done, it'll occur somewhere in that temp range. __________________ Good Talkin' With You Bruce 22 1/2" WSM 2 18 1/2" WSM's Pitmaster iQue 110 Weber 22 1/2" Kettle Weber Smokey Joe Platinum Weber Genesis Gasser Treasurer, Great Lakes BBQ Association Member Rubbed, Smoked and Sauced BBQ Team KCBS/CBJ #55356

02-02-2013, 11:17 AM	#6
Crazy Harry is Blowin Smoke! Join Date: 07-08-09 Location: Deer Park, Wa Downloads: 4 Uploads: 3	Pulled pork? then temp will be somewhere around 200, use the probe test for final test. should slide in with no resistance __________________ No trees were harmed in presenting this post; however, a great number of electrons were terribly inconvenienced. When all else fails just ask yourself, WWGALD???

02-02-2013, 11:18 AM	#7
jptx Is lookin for wood to cook with. Join Date: 03-29-12 Location: Waco, TX Downloads: 0 Uploads: 0	That's a great wife! Take the butt to around 195-205. A good way to tell when it's done is you can pull the bone out easily. What was the price per lb on the ribs? The price looks insanely cheap! __________________ Klose Backyard Smoker, BGE

02-02-2013, 11:19 AM	#8
CarlWayne Take a breath! Join Date: 10-24-11 Location: Granbury, Texas Downloads: 0 Uploads: 0	1.97 she's going back this afternoon and possibly tomorrow. She said limit 2 per person. Thanks for your help guys. __________________ My real name is Clint. Weber Kettle 22.5. UDS. Working on another UDS.

02-02-2013, 11:20 AM	#9
hogzgonewild Full Fledged Farker Join Date: 08-26-11 Location: Douglasville, GA Downloads: 0 Uploads: 0	Most likely you are looking between8-9 hours. But like others said, go with the temp, not the time.

02-02-2013, 11:22 AM	#10
BruceB Full Fledged Farker Join Date: 12-09-04 Location: Utica, MI Downloads: 0 Uploads: 0	Conventional thinking is 1.5 to 2 hours per pound, looks like you got one a little over 7lb, my guess it will take about 10 hours at 250. If you want to speed that up, when it gets to 165-170 internal temp, you can wrap it in foil with a little apple juice. If you don't want to wrap it, it will hit what is called the "stall" around 155-170 and it will sit there for a couple hours or so, don't worry about that it's completely normal, that's when all the magic is happening inside the meat, the fat is rendering. It will eventually come out of it and the temps will begin to climb again. __________________ Good Talkin' With You Bruce 22 1/2" WSM 2 18 1/2" WSM's Pitmaster iQue 110 Weber 22 1/2" Kettle Weber Smokey Joe Platinum Weber Genesis Gasser Treasurer, Great Lakes BBQ Association Member Rubbed, Smoked and Sauced BBQ Team KCBS/CBJ #55356

02-02-2013, 11:44 AM	#11
DubfromGA is one Smokin' Farker Join Date: 01-08-13 Location: Georgia Downloads: 0 Uploads: 0	Pulled pork is awesome and easy. Keep a close watch on that grill temp. I like to cook butts at 225...never above 250. I've had great luck with Bad Byron's Butt Rub, too. I coat it on as heavy as possible. The stuff seals in the juice nicely. Once you've taken your butt off the grill, try wrapping it in aluminum foil and letting it rest for an hour. It's amazing how doing this redistributes the juice before pulling it. Shiner Bock is amoung my favorites, too. Well done by your wife. __________________ Trusty-rusty Char-Griller offset, Char-Griller Akorn, Charbroil The Big Easy, Maverick ET-732

02-02-2013, 12:12 PM	#12
Bludawg Babbling Farker Join Date: 07-04-09 Location: Jonesboro,Tx Downloads: 0 Uploads: 0	Keeper!!!! 300 deg about 50 min LB YMMV at that temp you avoid a Stall. When the bone wiggles loose it's done. I say let the Butt be all it can be Salt & if you must pepper. You will get plenty of bark. __________________ I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC

02-02-2013, 12:13 PM	#13
Johnny_Crunch Babbling Farker Join Date: 04-03-10 Location: Cypress TX Downloads: 0 Uploads: 0	Nice! HEB has spares for $.177 this week __________________ J Crunch

02-02-2013, 12:27 PM	#14
Smokin Patriots Full Fledged Farker Join Date: 06-04-11 Location: Union, KY Downloads: 0 Uploads: 0	Nice! I need to teach my wife to do that! __________________ Rec Tec, GMG JB, 22.5 WSM x 2, Weber Rach Kettle, Weber Kettle 22.5, Competition Pitmaker Smoker Trailer

02-02-2013, 12:39 PM	#15
Dirtbuddy Full Fledged Farker Join Date: 05-24-12 Location: Port Coquitlam, BC Canada Downloads: 0 Uploads: 0	Can i give you my wifeys email address to pass onto your wife? __________________ Kamado Joe Classic, 18.5" WSM w/ CyberQ WiFi, 22.5" OTG, Weber SJS